breakfast burrito recipe

Chorizo, egg, potato, and avocado breakfast burritos with ranchero cheese and salsa verde. Filling, tasty, and not too complicated. Just right for weekend mornings. Make ahead, great for freezer burritos. (Although, we prefer them freshly made. They&#039;re so good they never seem to make it to the freezer.)

Chorizo Egg Breakfast Burrito Recipe

eggs

ozs. Mexican chorizo (spicy pork sausage)

white potato

white onion

spring onions

ranchero cheese (queso ranchero)

avocados

flour tortillas

salt

Prep the Chorizo

Cut the chorizo in half.

Remove the casing with your fingers and discard.

Break the chorizo into chunks and set aside.

Cooking the Burrito Filling

Chop the onions and potatoes into 1/4″ pieces. Over medium heat, cook the onions in 1 tsp. oil for 1 minute.

Add the potatoes and cook for 10 to 12 minutes until the potatoes start to brown.

Add the chorizo and cook for 12 minutes until the chorizo has given up most of it fat.

Beat the eggs with 1/2 tsp. salt and pour them into the pan with the chorizo, potato, and onion.

Let the eggs set for one minute. Then turn. Cook until the eggs have just set and break up the eggs with your spatula. Cook for couple more minutes until all of the egg has cooked through.

Rolling the Burrito

Cut the avocado into 1/4” pieces. Slice the spring onion into very thin rings including the 2” of the green stem.  

Heat the tortillas in a dry pan until they start to puff up and become pliable. Heat them for about 30 seconds per side. Don&#039;t let the tortilla become crispy which makes it difficult to roll.

On the warm tortillas, place the chorizo and eggs, then add about 1 oz. of crumbled cheese, a couple of tbsps. of diced avocado and 2 tbsps. of salsa.

Fold the bottom of the tortilla up about 1&quot; then fold the sides of the tortilla in about 1”.

Roll the burrito tightly tucking the sides of the tortilla in as you go. It should form a tight cylinder with even ends.

Slice the burrito in half to serve.

Serve with extra salsa for dipping and some chopped avocado topped with crumbled cheese and sliced spring onion on the side as a garnish.

Start off your day with this make-ahead breakfast burrito.

Breakfast Burritos

lb. tomatillos, husked, rinsed, and halved

jalapeño, halved, and seeded

onion,

lime juice

cilantro

Kosher salt

olive oil

c. shredded pepper jack or Cheddar cheese

c. fat-free refried beans

tortillas

This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It's got two layers of eggs for massive savory flavor.

Easy Breakfast Burrito 

chili powder, garlic powder, and cumin

kosher salt, divided

butter, divided

cheddar cheese

avocado, divided

purchased pico de gallo, drained and divided

10-inch large tortillas (burrito size)

In one medium bowl, whisk together 2 eggs with the chili powder, garlic powder, cumin, and 1/8 teaspoon of the salt. In another medium bowl, whisk 2 eggs with 1/8 teaspoon of the salt, then add the shredded cheese.

In a skillet, heat 1/2 tablespoon butter. Add the first bowl of eggs and cook over medium low heat, scraping as the eggs solidify, about 1 to 2 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Remove the cooked eggs to a plate. Then add 1/2 tablespoon butter to the pan and do the same thing to cook the second bowl of cheesy eggs.

Bring the tortillas to room temperature or lightly warm them in the microwave: this helps them to not break when wrapping the burritos.

Place the tortilla on a cutting board. Place the toppings in the center of the tortilla: a sprinkle of cheese (optional but can help reduce sogginess of the tortilla), the spiced eggs and the cheesy eggs, 2 tablespoons of the drained pico de gallo, and the 1/2 mashed avocado. Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Repeat with the other burrito. Cut in half and serve. (You can freeze the leftover burrito if you like. Let the egg filling come to room temperature first. Place a foil wrapper under the tortilla before you roll it. Roll it up and freeze for up to 1 month. Reheat in the foil in a 350 degree oven until warmed through, about 15 minutes or so.)

Toast the burrito (optional): Add a bit of butter to a skillet, and add the wrapped burrito. Cook on medium high heat for about 1 minute until golden, then flip and toast the other side for another minute.

The reigning king of all burritos has to be a delicious Wet Burrito stuffed with shredded meat, beans, rice and cheese, smothered in red or green enchilada sauce and baked with cheese on top.

Wet Burrito

enchilada sauce

can black or pinto beans

rice cilantro

mozzarella cheese (,

(burrito size) flour tortillas

Other filling ideas: sautéed bell pepper and onion, roasted corn, shredded cabbage

sour cream, guacamole, pico de gallo

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.

Layer flour tortillas with a handful of meat, beans, rice, and cheese.(fill them pretty full, but not so full that you can’t roll them to close). Roll burrito tightly, folding the ends in, and place seam-side down on prepared baking sheet.

Bake for 20 minutes, or until warmed through.

Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.

Serve topped with sour cream, guacamole and pico de gallo or salsa.

https://content.jwplatform.com/videos/54vnt9uM.mp4

These Freezer Breakfast Burritos are the perfect grab-and-go meal prep breakfast! They’re loaded with all of your favorite breakfast fixings, protein-packed, and will keep you full all morning long.

Freezer Breakfast Burrito

chicken

black beans,

cheddar cheese,

tortillas (the 10-12″ size work best)

garlic,

green bell pepper, diced small

red bell pepper, diced small

potatoes,

garlic granules

paprika

sea salt

black pepper

cayenne pepper

For the Home Fries

Pre-heat oven to 375°F. Heat the ghee in a large ovenproof skillet over medium heat until hot, about 5 minutes. Add the minced garlic, diced onion, and diced pepper to the skillet. Cook stirring often, until the vegetables are slightly soft, about 5 minutes. Add in the potatoes and cook, stirring often for about 10 minutes. Add more ghee here if the potatoes are sticking to the pan. Add in garlic, paprika, salt, pepper and cayenne and mix until well combined. Place in the oven and bake for 25 minutes or until the potatoes are soft, tender and golden brown. Let cool slightly. Place in a bowl and set aside for assembly. Alternatively, whip up my Air Fryer Home Fries!

Cook Eggs

Crack the eggs into a bowl and whisk. Season with a pinch of salt and pepper. In a hot greased skillet, cook the eggs over medium heat until fluffy and cooked through, but don&#8217;t over cook! Set aside.

Cook Meat: For the Italian sausage, heat a medium skillet with ghee or oil of choice. Add the sausage to the pan and cook until fully cooked through and no pink remains. Once cooked through, remove from heat and let cool slightly. Place sausage in a food processor and pulse once or twice, or chop finely.

Black Beans

Drain and rinse black beans and set aside.

To Assemble

 Warm tortilla. Lay a tortilla flat. Place 2 tablespoons home fries, 2 tablespoons ssausage, ¼ cup eggs, 2 tablespoons black beans in the center of the tortilla. Fold in the sides and roll, making sure to use your fingers to keep in all of the filling while rolling.

To Eat and Store: 

Either serve right away or wrap individually in plastic wrap or aluminum foil tightly. Let freeze individually on a sheet tray, and once frozen place in a labeled bag for long term storage, up to 3 months.

To Reheat from Frozen: Unwrap wrapping and place on a plate with the seam side down. Reheat in a microwave for 3-5 minutes until heated through, or place in a oven, wrapped in foil, at 375 and bake for 30 minutes, or until heated through.

The home frys are what set these apart. Best decision I made for my postpartum freezer meals. Thank you!

We went wild preparing frozen dishes before we had our baby and this burrito recipe was by far our favorite! We always tossed these in the oven for about an hour to reheat, and enjoyed with salsa and plain greek yogurt. I'm about to make another batch for us &amp; for some friends that also just had a baby. Big win!

https://content.jwplatform.com/videos/UKCkSb9b.mp4

Freezer Breakfast Burritos

Filled with crispy potatoes, pork mince, egg and cheese, these high-protein breakfast burritos are super high in protein and will have your tastebuds soaring any time of day!

High-Protein Breakfast Burritos

Potato

Onion Powder

Paprika

5% Fat Pork Mince

Worcestershire Sauce

Tomato Purée

Egg White

Flora

Tortilla Wrap

Chilli Jam

Chive

Mozzarella

Non-Stick Spray

Salt

Black Pepper

Chop the potatoes into small chunks around 1-2cm wide. Microwave for 3-4 mins to soften, then spray with some low-calorie spray and season with ½ tsp onion powder, ½ tsp paprika, salt and pepper. Air fry at 180°C for 10-15 mins, or until crispy.

Meanwhile, tip the mince and the remaining onion powder and paprika into a frying pan set over a medium-high heat. Break the mince up as it cooks and add the Worcestershire sauce and tomato purée. Cook for around 5 mins, then set the mince aside and wipe the pan so it’s mostly clean.

Whisk the egg and egg whites together, plus some salt and pepper, then add the Flora/butter to the frying pan over a low heat until it starts to melt. Pour in the eggs and leave them to set for around 10 seconds at a time before folding them over. Repeat for a couple of mins until they’re almost at your desired consistency, then remove from the heat. They will continue to cook a little once removed from the heat, so be careful not to overdo them.

Now it’s time to assemble your burrito! Heat the wrap to make it flexible, then spread ½ tbsp chilli jam onto the centre of each wrap, followed by the potatoes and the egg. Chop the chives and sprinkle over the egg, then add the pork mince, the mozzarella, and finally another drizzle of the remaining chilli jam. Fold either side in and then roll it up, tucking it under as you go so it holds together nicely.

Wipe the pan clean from the egg, then reheat it to a medium heat and pop the wrap in (flap-side down to hold it together). Cook for a couple of minutes each side until browned.

Leave to cool for 5 mins, then cut in half and enjoy!

Definitely make in bulk cause these are incredible

Our easy Breakfast Burritos recipe is the ultimate protein-packed, make-ahead breakfast for busy mornings. Packed with eggs, sausage, cheese, and your favorite fillings, they reheat perfectly and make a quick, healthy breakfast.

oil (, avocado, olive or

hash browns

lb pork sausage

bell pepper (, diced)

onion (, diced)

water (,

salt and pepper

½ cups shredded cheese (, your favorite kind)

flour tortillas* (, burrito size)

hot sauce, sour cream, salsa, avocado (for serving, if desired)

Cook Hashbrowns: Add oil to an extra large skillet with high sides, over medium-high heat. Once hot, add hashbrowns and cook for several minutes, undisturbed, until golden and crisp on the bottom. Season with salt and pepper. Flip and repeat on the other side. Set aside for burrito assembly.

Sauté Vegetables: Add a little more oil to the pan and add diced bell peppers and onion and cook for a few minutes, until tender. Remove and set aside.

Cook Sausage: Add ground sausage to the same pan and cook, breaking it into small pieces with a meat chopper or wooden spoon, until browned and cooked through. Remove and set aside.

Scramble Eggs: Meanwhile, add eggs and water to a bowl and whisk well with a fork. Season with salt and pepper. Cook, stirring with a wooden spoon until they are soft scrambled. Don’t overcook them.

Assemble: Place a tortilla on the counter in front of you. Sprinkle a big handful of shredded cheese on it. Add a spoonful of hashbrowns, sausage, veggies, and eggs. (If not freezing, I like to add hot sauce, salsa, sour cream, and avocado inside the burritos). Fold it tightly into a burrito. If serving immediately, I like to toast them in a hot greased skillet until the tortilla is golden and crisp on all sides. Serve immediately.

Meal prepped these last night for a week of work coming up. Tried one today—Absolutely delicious! I added onions before the hash browns. Also the recipe didn’t seem to need that entire amount of hash browns or maybe my skillet was too small. I also grilled them a bit after assembling to seal the burritos. 

They turned out absolutely perfect and I can’t wait to do this again. I was nervous about microwaved eggs but heated up on the pan for a couple minutes after microwaving, with some salsa and sour cream on the side they truly are amazing the next day, and will freeze the rest after a couple days. Thank you!

Sounds great - question can I toast them before freezing?

These were delicious! Such a great idea to make a big batch and keep in the freezer for a quick and filling breakfast. I added some sausage and my family loved it. Thank you!

Top 7 breakfast burrito recipe recipes from across the web

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Chorizo Egg Breakfast Burrito Recip...

Breakfast Burritos

Easy Breakfast Burrito

Wet Burrito

Freezer Breakfast Burrito

High-Protein Breakfast Burritos

Freezer Breakfast Burritos

Top 7 breakfast burrito recipe recipes from across the web

The most viewed breakfast burrito recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chorizo Egg Breakfast Burrito Recip...

Breakfast Burritos

Easy Breakfast Burrito

Wet Burrito

Freezer Breakfast Burrito

High-Protein Breakfast Burritos

Freezer Breakfast Burritos

The most viewed breakfast burrito recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine